Lobster Thermidor
Lobster Thermidor — a seafood recipe, 9 ingredients.
contains dairycontains eggscontains shellfishcontains alcohol
Ingredients
US
Metric
- ½ lb (225 g) cooked lobster meat, preferably from the tail; see notes
- 1 cleaned lobster tail shell
- 3 tablespoons butter or margarine
- 1 cup (240 ml) heavy cream
- 2 egg yolks
- ½ cup (120 ml) sherry or brandy
- ½ cup (120 g) grated gruyere or mozzarella cheese
- Salt
- Freshly-ground black pepper
Make it lactose-friendly
- 3 tablespoons butter or margarine → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup (240 ml) heavy cream → lactose-free heavy cream or full-fat coconut cream
- ½ cup (120 g) grated gruyere or mozzarella cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- In a serving bowl, mix together egg yolks and cream, then set aside for later use.
- In a saucepan large enough to accommodate everything, warm the butter over low heat until it melts.
- Add the cooked lobster meat and wine to the butter, then sauté over medium-high heat for about 2–3 minutes, or until the meat is warmed through and the wine has been mostly absorbed.
- Slowly add the cream and egg mixture, stirring all the time to ensure that the sauce is evenly mixed.
- When the sauce has thickened remove from heat.
- Set oven to broil or prepare an open flame.
- Carefully stuff the empty lobster tail with the filling.
- Top the filling with the grated cheese, salt, and pepper.
- Place the filled shell underneath the open flame and broil for 3–8 minutes, or until the cheese melts and turns a golden brown.
- Remove from the oven, and serve on a warmed plate with garnish and appropriate accompaniments.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0